YEAST STARTER
Make Start 4 days prior to Brewing, Allow for 3 days of "rest" prior to pitching.
MASH
Water Volume: 4.6 gallons for 1.3lb/qt ratio.
Prior to heating HLT, check pH of tap water + add LA
LA: 1mL
pH: __
STRIKE WATER: 165F.
Add Grains @ 163F.
Allow Temperature to fall to 153 +/- 1F prior to closing lid (1st Gen).
Total Mash Time: 45 minutes
FINAL MASH TEMP: __F
FINAL MASH pH:
Add 5L of Boiling Water at the end of Mash and stir into solution
Begin Vorlauf!
SPARGE
Heat 7gal of Water to 174F. Add to Sparge Vessel.
Recirculate 4 times (or until clear running) prior to collecting wort.
Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.
BOIL
Check Pre-Boil Gravity (goal: 1.046) + pH
NOTE: Make sure to adjust for TEMPERATURE
PRE-BOIL GRAVITY: @ F
PRE-BOIL pH: __
Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)
Final pH measurement:
Lactic Acid addition: mL
Boil for 90 minutes (goal OG: 1.056)
Add Hops @ 60 min.
Add Hops @ 30 min.
Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
Complete 30min Hop Stand.
Chill wort rapidly to ~70F after completion.
Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
Gravity feed 5.5gal (to 20L mark) of wort from Mash Cooler into Fermenter
ORIGINAL GRAVITY: ____ (goal: 1.056)
FERMENTATION
carbonate to approximately 2-2.5 volumes